Beef au jus

I had originally selected a nice recipe for a braised roast, but I had to switch to plan B when I "accidentally" ended up with a prime rib roast. B gave me some tips for a dry rub (that sounds kinda wrong...) and I combined that with a recipe for standing rib roast from the wonderful Julia and Jacques Cooking at Home.

Beef au jus

3 1/2 lb rolled prime rib roast
dry rub (French grey sea salt, cracked black pepper, dry mustard, mixture of dry herbs)
onions, roughly chopped
carrots, roughly chopped
garlic cloves, unpeeled

Preheat the oven to 425 and let the roast come to room temperature. Rub it with the herb/spice mixture and place in roasting pan in oven. After 15 min reduce the heat to 325. After another 15 min toss the mirepoix in the pan as well. Continue to roast until a meat thermometer in the center reads 125 - 130 (depends on how rare you want it). Remove from oven and put the roast on a warm dish to let it rest.

Now for the jus. Remove the mirepoix from the pan and press them to extract all juices from them. Place the pan on a burner. Add some red wine to the pan and scrape the bottom to remove all the lovely crusty bits. Add the strained juices back to the pan and also add some beef broth. Adjust seasoning to taste.

I picked up a nice loaf of ciabatta to sop up the jus, and served with some sauteed mushrooms and brussel sprouts. Delish!